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Roasted pepper ciabatta stacks

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Rate this recipe 3/5 (21 Votes)

Ingredients

  • 4 x individual ciabatta rolls (or one big one if you can't get individual ones)
  • 4 x tablespoons of houmous
  • 1 x red pepper
  • 1 x yellow pepper
  • 2 x tablespoons of grated parmesan or parmesan shavings
  • 4 x teaspoons of pesto
  • Salt and pepper
  • Garlic oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook the ciabattas according to pack instructions if necessary then depending on whether your are using little ones or one big one - cut in half or in to slices.

Step 2

Toast each slice under a grill or in the oven for a few minutes, until firm to touch but not coloured on top.

Step 3

Meanwhile, cut the peppers into slices and cover in a good sprinkling of salt and pepper and a glug of garlic oil (alternatively you can use regular oil and place some whole but smashed garlic cloves in the pan with them). Pop in the oven for about 8 minutes until cooked but not too discoloured.

Step 4

Spread each slice of ciabatta with a good helping of the houmous, then top with a few pieces of the roasted peppers, then add approximately 1/2 teaspoon of pesto to the top of each stack and sprinkle with the Parmesan cheese.

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